Best Greek Orzo Feta Salad
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Orzo
- ½ Cucumber (halved, deseeded and chopped into chunks)
- 100 g Cherry Tomatoes (halved)
- 100 g Kalamata Olives
- 200 g Feta Cheese (crumbled into large chunks)
- ½ Red Onion (finely chopped)
- 5 Sun-Dried Tomatoes (chopped)
- 3 tbsp Extra-Virgin Olive Oil
- 1 tbsp Red Wine Vinegar
- 1 Garlic Clove (finely chopped)
- 1 tsp Dijon Mustard
- ½ Lemon (juice only)
- 1 tsp Dried Oregano
- ¼ tsp Salt
- ¼ tsp Black Pepper
- ½ tsp White Sugar
Method
- Cook the orzo according to packet instructions, drain and run under cold water to cool. Pat dry and set aside.Pro Tip - let the pasta cool completely before mixing it with the veggies.
- Whisk together the dressing ingredients (extra-virgin olive oil, red wine vinegar, finely chopped garlic clove, dijon mustard, juice of half a lemon, dried oregano, salt, pepper, and sugar) in a small bowl.
- Put the cooked and cooled orzo into a large mixing bowl and add the olives, tomatoes, cucumber, red onion, and feta. Pour over the dressing and mix everything together. Chill until you are ready to serve.